Zucchini-Corn Fritters
By Golfwidow7
Ingredients
- 2 medium zucchini, coarsely shredded
- Kosher Salt
- 1 tbsp. unsalted butter
- 1/2 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 ears corn, kernels cut off
- 1/4 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 tsp. baking soda
- Freshly Ground Pepper
- 3/4 cup buttermilk
- 1 large egg
- Vegetable oil, for frying
Details
Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from keyingredient.com
Preparation
Step 1
1. Toss the zucchini with 1/2 tsp. salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
2. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
3. Whisk the cornmeal, flour, baking soda, 3/4 tsp. salt and 1/4 tsp. pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
4. Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.
**You can make the fritters up to 2 hours ahead; reheat in a 375 oven rack set on a baking sheet.
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